Low Carb Chicken Enchilada Cauliflower Casserole

photo by Kelly

- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 3 large cooked chicken breasts, and shredded
- 2 eggs, beaten
- 1⁄4 cup coconut flour
- 1 large cauliflower
- 1 teaspoon chili powder
- 10 ounces enchilada sauce
- 2 cups mexican shredded cheese
- 1 teaspoon salt
directions
- Preheat oven to 350 degrees.
- Steam the cauliflower florets until tender.
- Place cauliflower in food processor and pulse until it looks like rice.
- Mix in flour and chili powder.
- Let cool.
- Mix in beaten eggs.
- Pour cauliflower mixture in 9X13 baking pan.
- Place shredded chicken over cauliflower base.
- Pour Enchilada sauce over chicken.
- Top with shredded cheese
- Cover and Bake for 30 minutes.
- Uncover and bake an additional 15 minutes or until cheese is melted.
- Let cool for 10 minutes before serving.
- Add additional topping of your choosing: lettuce, olive, avocado, sour cream, salsa.
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RECIPE SUBMITTED BY
I'm semi-retired. I own a custom motorcycle shop. I love recipes that are easy. I don't cook really well, but if I come up with something that is easy and turned out well, I will publish it to share. My husband and I maintain a Keto lifestyle. I was diagnosed with Multiple Sclerosis and this way of life has helped my nerve damage, pain, cognitive abilities and overall health. My husband is along for the ride!